| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Low fat, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparaus spears (cut into 1 |
|
|
In lengths) 2 cups |
| 3/4 |
c |
Water |
| 2 |
tb |
Plain nonfat yogurt |
| 1 |
tb |
Lemon juice |
| 1 |
md |
Tomato, seeded and chopped |
|
|
(1 cup) |
| 2 |
tb |
Sliced green onion |
| 1 |
ts |
Ground cumin |
| 1 |
|
Clove garlic minced |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
INSTRUCTIONS
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over
medium-high heat to medium-low. Simmer 8-110 minutes, or until asparagus is
tender. Rinse with cold water; drain. Blot asparagus with paper towel to
remove excess moisture. Combine asparagus, yogurt and lemon juice in a food
processor or blender. Process until smooth. In a medium mixing bowl,
combine asparagus mixture and remaining ingredients. Chill, if desired.
Serve with raw veggies or tortilla chips. Makes 12 servings. Per serving:
12 cal.; 1 gm. fat
Recipe from the Vegetarian Times, (sorry, don't know the issue date).
Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE,
31 OCT 1995 151630 GMT
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